Honey Pork Medallions with Braised Endive
Main course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
A main course that warms the heart, perfect for autumn evenings! The honey pork medallions with braised endive are an explosion of contrasting flavors that blend into an irresistible harmony. The sweetness of acacia honey caramelizes the meat, while the endive, with its slight bitterness, balances everything perfectly. I love preparing this dish when I have guests for dinner: it is always a success! Preparation takes a little time, but the result is guaranteed. A tip? Accompany everything with a good glass of full-bodied red wine. Enjoy your meal!
Ingredients (16 ingredients)
-
800 g pork fillet
-
100 g sliced bacon
-
30 g butter
-
2 tbsp acacia honey
-
20 g flaked almonds
-
1 clove garlic
-
rosemary
-
fine salt
-
pepper
-
800 g Belgian endive
-
60 g raisins
-
30 g pine nuts
-
1 tbsp acacia honey
-
1 cipolle onion
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extra virgin olive oil
-
fine salt
Preparation (9 steps)
Fillet preparation
Cut the pork fillet into four equal parts, thus obtaining four beautiful high medallions. Salt and pepper the medallions on both sides.
Wrap the medallions with bacon
Wrap each medallion with four slices of bacon. Tie with kitchen string and cut off the excess.
Preparation of flavored butter
Put 30 g of butter in the bowl and melt for 2 Min./50°C/Stufe 1.
Brown the meat
In a pan, brown the pork medallions in the flavored butter with a clove of garlic in its skin and a few sprigs of rosemary for about 10 minutes, turning them on all sides. Move the meat to a smaller burner and let it cook over very low heat with the lid on.
Onion preparation
Put 1 sliced onion in the bowl and chop for 3 Sec./Stufe 5. Add extra virgin olive oil and sauté for 3 Min./120°C/Stufe 1.
Stew the endive
Cut 800 g of Belgian endive into quarters lengthwise and put it in the bowl with the sautéed onion. Salt, cover with the lid and stew for 15 Min./100°C/Stufe 1.
Addition of raisins and pine nuts
Add 60 g of well-drained raisins to the endive. Also add 30 g of pine nuts and cook for 1 Min./100°C/Stufe 1.
Caramelize the meat with honey
Put 2 tablespoons of acacia honey directly into the pan on the fillets and a little also on the endive. Let it caramelize for a few seconds.
Plate and decorate
Plate the pork medallions with the braised endive and decorate with 20 g of flaked almonds.
Finished cooking? Great! 🎉
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Created by
Chiara Galli
2
Rezepte
0
Kochbücher
Allergens
- Milk
- Nuts
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